Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

doi:10.3390/toxins2020229

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Toxins 2010, 2(2), 229-261; doi:10.3390/toxins2020229

Review

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Kasa R. N. Reddy ¹^,* , Hamed K. Abbas ²^,* , Craig A. Abel ³ , Wayne Thomas Shier ⁴ and Baharuddin Salleh ¹

¹ School of Biological Sciences, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia ² National Biological Control Laboratory, Crop Genetics Research Unit, Agricultural Research Service, US Department of Agriculture, 59 Lee Rd., PO Box 67, Stoneville, MS 38776, USA ³ Corn Insects and Crop Genetics Research Unit, Agricultural Research Service, US Department of Agriculture, Room 401, Genetics Building, Iowa State University, Ames, IA 50011, USA ⁴ Department of Medicinal Chemistry, College of Pharmacy, University of Minnesota, 308 Harvard St., SE, Minneapolis, MN 55455, USA

* Authors to whom correspondence should be addressed.

Received: 10 December 2009; in revised form: 18 January 2010 / Accepted: 21 January 2010 / Published: 2 February 2010

(This article belongs to the Special Issue Advances in Mycotoxin Research)

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Abstract: Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

Keywords: patulin; ochratoxin A; beverages

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MDPI and ACS Style

Reddy, K.R.N.; Abbas, H.K.; Abel, C.A.; Shier, W.T.; Salleh, B. Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods. Toxins 2010, 2, 229-261.

AMA Style

Reddy K.R.N., Abbas H.K., Abel C.A., Shier W.T., Salleh B. Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods. Toxins. 2010; 2(2):229-261.

Chicago/Turabian Style

Reddy, Kasa R. N.; Abbas, Hamed K.; Abel, Craig A.; Shier, Wayne Thomas; Salleh, Baharuddin. 2010. "Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods." Toxins 2, no. 2: 229-261.

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